CUL 2500 Garde Manger and Charcuterie

This course introduces you to the organization and responsibilities of the garde manger department by applying techniques for cold food presentation. Attention is given to the proper care and use of tools for grinding and smoking as well as the handling of forcemeats to create a variety of charcuterie products. Attention to detail in the production of pâtes én croûts, terrines, hors d’oeuvres, and classical garnishes is given.